I’ve loved banana bread since I was a kid; my paternal grandmother made it almost weekly during the winter months, and to this day, nothing tastes better to me than a warm, thick slice slathered with salty butter. The thick chunks of banana were super sweet, juxtaposed brilliantly with woody black walnuts; and although she would’ve never dreamed of adding chocolate chips to her recipe, I think she would approve of our MB Banana Bread - and we hope you will too.

Also - what better way to utilize over ripe bananas? Waste night, want not, right?

MB BANANA BREAD

SERVES: 8 TO 10 | PREP: 10 MINUTES | COOK TIME: 1 HOUR

INGREDIENTS

• 3 ripe bananas, mashed - plus, one additional for top of loaf

• 2 eggs, at room temperature

• 1/3 cup pure maple syrup

• 1/2 cup vanilla Greek yogurt

• 1 teaspoon vanilla extract

• 1 3/4 cup whole wheat pastry flour

• 1 teaspoon baking soda

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• 1/3 cup butter, room temperature

• 1/2 cup chopped pecans

• 1/2 cup chocolate chips, plus a bit more the top

TECHNIQUE

Preheat oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking.

In a large bowl mix together the mashed banana, eggs, maple syrup, yogurt and vanilla extract to a bowl until well combined.

In a large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Take care not to over mix here.

Next, mix in the room temperature butter. Next, fold in the chopped pecans and chocolate chips.

Add batter to the prepared pan. Now, split the extra banana down the middle lengthwise then add on top of the batter side by side. Bake for 50-60 minutes or until a wooden skewer pressed into the middle comes out clean. Allow bread to cool, then serve with butter.